Sherry Blend Flank Steak Marinade: A Family Favorite

My earliest memory of this dish is the scent – a symphony of savory soy sauce, bright sherry, and the subtle warmth of ginger – wafting from the kitchen as my mother prepared dinner. It wasn’t just the aroma that captivated me; it was the anticipation of the tender, flavorful slices of flank steak that would soon grace our plates, often atop crispy garlic bread alongside a simple salad. This recipe, passed down with love and slight modifications over the years, has become a staple in our family, a symbol of togetherness and delicious, easy meals.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 13 minutes (includes marinating time)
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free soy sauce)

Ingredients

• 1 (1 1/2 – 2 lb) flank steak
• 1/2 cup soy sauce
• 1/4 cup sherry wine
• 2 teaspoons honey
• 1 garlic clove, finely chopped
• 2 tablespoons canola oil
• 1 teaspoon freshly grated ginger
• Fresh pepper, to taste

Equipment Needed

• Mixing bowl
• Pyrex dish or resealable plastic bag
• Plastic wrap (optional, if using Pyrex dish)
• Grill or broiler

Instructions

1. In a medium-sized mixing bowl, combine the soy sauce, sherry wine, honey, finely chopped garlic clove, canola oil, and freshly grated ginger. Add a generous grind of fresh pepper. Mix well until the honey is fully dissolved and the ingredients are thoroughly combined. This creates the flavourful marinade that will transform your flank steak.
2. Place the flank steak in a Pyrex dish (or a resealable plastic bag). Pour the marinade over the steak, ensuring that both sides are thoroughly coated. Use your hands or a spoon to gently rub the marinade into the meat.
3. If using a Pyrex dish, cover it tightly with plastic wrap. If using a plastic bag, squeeze out any excess air and seal the bag.
4. Place the covered dish or sealed bag in the refrigerator and marinate for at least one hour, or longer for a more intense flavor. The longer the steak marinates, the more tender and flavourful it will become. I often marinate it overnight for the best results.
5. Remove the marinated flank steak from the refrigerator and let it sit at room temperature for about 20-30 minutes before cooking. This helps the steak cook more evenly.
6. Preheat your broiler or grill to high heat.
7. Place the flank steak on the preheated broiler pan or grill. Cook to your desired level of doneness. For medium-rare (approximately 130-135°F), broil or grill for about 4-5 minutes per side. For medium (approximately 140-145°F), cook for about 6-7 minutes per side. Use a meat thermometer to ensure accurate doneness. Be careful not to overcook the steak, as it can become tough.
8. Once the steak is cooked to your liking, remove it from the broiler or grill and place it on a cutting board. Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. After resting, use a sharp knife to carve the meat horizontally across the grain into thin slices. This is crucial for ensuring tenderness, as cutting against the grain shortens the muscle fibers.

Expert Tips & Tricks

• Marinating Time: While the recipe calls for at least one hour of marinating, allowing the steak to marinate for several hours or even overnight will significantly enhance its flavor and tenderness.
• Doneness: Use a meat thermometer for accuracy. Insert the thermometer into the thickest part of the steak, avoiding bone.
• Resting is Key: Don’t skip the resting period! It’s essential for juicy and tender steak. If you cut into it immediately, all the juices will run out.
• Ginger Preparation: For even more intense ginger flavor, consider grating the ginger using a microplane. This will create a fine puree that blends seamlessly into the marinade.
• Spice it up: Add a pinch of red pepper flakes to the marinade for a little heat.

Serving & Storage Suggestions

Serve the thinly sliced flank steak immediately. It’s delicious on its own, over a salad, in tacos, or on top of garlic bread, as my family loves.

• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently in a skillet over medium-low heat or in the microwave. Avoid overcooking, as this can make the steak tough. Adding a splash of beef broth or water while reheating can help retain moisture. The steak can also be enjoyed cold in salads or sandwiches.
• Freezing: For longer storage, freeze the cooked steak in an airtight container or freezer bag for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	439.5 kcal	N/A
Calories from Fat	190 g	43%
Total Fat	21.2 g	32%
Saturated Fat	6.4 g	31%
Cholesterol	69.7 mg	23%
Sodium	2106.9 mg	87%
Total Carbohydrate	7.4 g	2%
Dietary Fiber	0.4 g	1%
Sugars	4.1 g	16%
Protein	40 g	80%

Variations & Substitutions

• Gluten-Free: Use tamari or a gluten-free soy sauce to make this recipe gluten-free.
• Sherry Substitute: If you don’t have sherry wine on hand, dry red wine or even apple cider vinegar can be used as a substitute, although the flavor will be slightly different.
• Sweetness: Adjust the amount of honey to your liking. Maple syrup can also be used as a natural sweetener.
• Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicier kick.
• Herbaceous: Add fresh herbs like thyme or rosemary to the marinade for a more complex flavor profile.
• Citrus Boost: Add a tablespoon of lemon or lime juice to brighten the marinade.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak for this marinade?
A: While flank steak is ideal due to its ability to absorb flavors and its relatively quick cooking time, you can use other cuts like skirt steak or flat iron steak. Adjust cooking times accordingly.

Q: How long can I marinate the steak?
A: You can marinate the steak for as little as one hour, but for the best results, marinate for at least 4 hours, or even overnight. Be careful not to marinate for longer than 24 hours, as the acid in the marinade can start to break down the meat too much, resulting in a mushy texture.

Q: Can I grill the steak instead of broiling it?
A: Absolutely! Grilling the steak will give it a nice smoky flavor. Just be sure to preheat your grill to high heat and cook the steak to your desired level of doneness.

Q: What’s the best way to slice the steak?
A: The key to tender flank steak is slicing it thinly against the grain. Look for the lines running along the steak and slice perpendicular to them.

Q: Can I make this marinade ahead of time?
A: Yes, you can prepare the marinade up to 2-3 days in advance and store it in an airtight container in the refrigerator. This is a great way to save time when preparing dinner.

Final Thoughts

I hope this Sherry Blend Flank Steak Marinade becomes a cherished part of your culinary repertoire, just as it has in mine. The combination of savory, sweet, and tangy flavors creates a truly irresistible dish that’s perfect for weeknight dinners or weekend gatherings. Don’t hesitate to experiment with the variations and substitutions to create a marinade that perfectly suits your taste. I’d love to hear your feedback and how you choose to serve this delicious steak! Consider pairing it with roasted vegetables and a crisp green salad for a complete and satisfying meal.